A method of using high-yielding indigenous aroma-producing yeast to strengthen Daqu to increase the alcohol content of alcoholic fermentation liquid and reduce the content of isoamyl alcohol
A kind of technology of alcohol fermentation liquid and indigenous aroma, which is applied in the field of biomaterials and its application, can solve the problems of endangering human health, the inability to convert fermentable sugar into alcohol, and reducing the yield of alcohol
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Embodiment 1
[0017] Embodiment 1: a kind of method that utilizes high-yield native aromatic yeast to strengthen Daqu to improve alcoholic fermentation liquid wine degree, reduce isoamyl alcohol content, comprises the steps:
[0018] 1. Isolation of indigenous aromatic yeasts with high ester yield: collect fermented grains fermented on the third and sixth days of traditional Shanxi old mature vinegar technology, and use Bengal red selection medium to separate the yeast in them by 10-fold descending gradient dilution method, and take Each 100uL of the gradient dilution sample solution was spread on the plate of Bengal Red selection medium, cultured upside down at 28°C for 48 hours, and a single colony with obvious colony characteristics was selected and further purified by streaking and culturing for 2 to 3 times on the Bengal Red selection medium. Transfer to YEPD solid slant, store at 4°C, and use for later use; the results show that: in the sample on the third day, the plate is covered wit...
Embodiment 2
[0096] Example 2: A method of using high-yielding indigenous aroma-producing yeast to strengthen Daqu to increase the alcohol content of alcoholic fermentation liquid and reduce the content of isoamyl alcohol, the isolation of high-yielding indigenous aroma-producing yeast, the cultivation and implementation of a single strain of high-yielding indigenous aroma-producing yeast The isolation of the high-yielding native aroma-producing yeast described in Example 1 and the single-strain cultivation of the high-yielding native aromatic yeast are the same, and the joint alcoholic fermentation of the high-yielding native aromatic yeast and Daqu: use dilution to 10 7 The joint strain of high-yielding ester-producing indigenous aroma yeasts Y14 and Y18 was used for alcoholic fermentation with Daqu, and the control was Daqu brewing wine. Each sample was repeated three times; the addition ratio of the enhanced strain was 25% (ml / g), Y14 and Y18 The dosages of Y14 and Y18 in the combined d...
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